A trip to the steakhouse is fun for the occasional date out but I always feel a little cheated knowing I can cook a piece of meat well at home. So instead, why not buy a few nice steaks, crack a really good bottle of wine and do it for half the price? These garlic roasted potatoes are the perfect side to just such an evening.
Although delicious and worth every calorie, I must warn you that in order to get the potatoes really brown and crispy the secret is to encourage them to fry while in the oven, so don’t skimp on the oil. Also, kiss your sweetie before you eat this, they really are garlicky oven-roasted potatoes.
Garlic Roasted Potatoes(serves 2-4)
Preheat oven to 425F.
Wash the potatoes and chop in halves. Dry thoroughly in a clean tea towel.
Place a sheet pan in the oven for 5 minutes to get it nice and hot. Remove the pan, and add two tablespoons of the olive oil and place back in the oven for one minute to heat the oil through. (Yes, you are basically frying and roasting at the same time.) Remove, and carefully place potatoes on the pan, arranging them cut side down. Transfer to the oven and cook for 15 minutes. Flip the potatoes and cook for another 10-15, until crispy and brown but soft through.
While the potatoes are cooking place the garlic, pepper, parsley and remaining olive oil in a large bowl and stir together.
When the potatoes are crispy and cooked, transfer to a paper towel to drain and immediately sprinkle with salt. Transfer to the bowl and toss with the garlic and oil mixture. Serve immediately.